ADOBO PORK TACOS
ADOBO PORK TACOS

ADOBO PORK TACOS

Yield
10 portions
Portion Size
2 tacos
Ingredients: Measure:
Olive oil
1 tbsp
Ancho chile powder
1 tbsp
Mexican oregano, dried
1 tbsp
Pork shoulder, boneless
1-1/2 lbs
Green bell peppers, diced
1 cup
Yellow bell peppers, diced
1 cup
Yellow onion, diced
1 cup
Low-sodium chicken stock
1-1/2 cups
3 cups
Red wine vinegar
1 tbsp
Paprika
1 tbsp
Cayenne pepper
1 tbsp
Corn tortillas (6 inch)
20 ea
Lime wedges, fresh
20 ea
Reduced fat sour cream
1 cup
Red wine vinegar
2 tsp
Coleslaw vegetables, shredded
3 cups

Directions

  1. Preheat oven to 325°F.

  2. Heat olive oil in large pot over medium-high flame.

  3. In a bowl, mix ancho chile powder and Mexican oregano; rub on pork shoulder. Brown seasoned pork shoulder on each side for 2 minutes; remove from pot. Add bell peppers and onion to pot. Add the chicken stock, Angela Mia Crushed Tomatoes, red wine vinegar, paprika and cayenne; simmer for 3 minutes. Return pork shoulder to pot; cover and place in oven for 1-1/2 hours. When finished cooking, shred pork and leave in cooking juices.

  4. For coleslaw, mix sour cream with red wine vinegar and toss with coleslaw vegetables. Let sit in refrigerator for 1 hour.

  5. To serve, place shredded pork in the center of the corn tortillas, top with coleslaw, fold over and hold it closed with a fresh lime wedge.

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